Menus of Change is a project of the Culinary Institute of America and the Harvard School of Public Health. It provides tips for moving towards low-carbon menu options, articles on the food-climate connection, and conferences. It provides simple tips like “Explore shifting meat to a supporting role as a condiment that adds favor to other ingredients” and “Understand the culinary possibilities of legumes and soy foods without always trying to replicate American animal protein-centric foods,” as well as informative articles and information on conferences.
